This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.
With the oven doing most of the work, you can enjoy a wholesome meal without the fuss! You just got a whole bunch of time back in your day.
Why you'll love this recipe
- Sheet pan meal: Stick everything on a pan, cook in the oven, then serve.
- Super customizable: Make this recipe your own with different sausages, veggies and seasonings.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- Turkey sausages – Italian sausage or kielbasa would add extra flavour.
- Sweet potato – butternut squash, parsnips or yam would be good too.
- Brussels sprouts – add in broccoli, cauliflower florets or asparagus instead.
- Beets – try carrots instead.
- Red pepper – yellow or orange pepper would be good too.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Rosemary – thyme, sage or parsley would be good too.
How to make this recipe
Step 1: Cook the sausage.
Brown the sausage in a skillet.
Step 2: Slice it up.
Slice the sausage into coins.
Step 3: Add the veggies to a sheet pan.
Toss the veggies with garlic and spices.
Step 4: Add the sausage.
Roast the veggies, then add the turkey sausage. Cook and then serve.
Recipe tips & variations
Here are my top tips for making this sheet pan recipe, including some variations you can try to change things up:
- Ingredient prep: Pre-cook the sausage and chop up the veggies to save time.
- Line the pan: Parchment paper will make cleanup easier (you'll thank me later).
- Chop into small pieces: Dice the veggies into 1/2″ pieces so they cook evenly.
- Add some spice: Throw on more seasonings, spices or sauces for added flavour.
- Swap out the sausage: Italian sausage, kielbasa or chicken sausage are all good options.
Frequently asked questions
What other vegetables can I add?
The sausage would taste delicious with butternut squash, carrots, parsnips, onion, yams, broccoli, cauliflower and asparagus.
What kind of sausage should I use?
I like using turkey sausage since it's healthier, but chicken sausage, Italian sausage or kielbasa would all work.
Can I use frozen vegetables?
I wouldn't recommend using frozen veggies, since they'll make the rest of the ingredients soggy.
What to serve with this dish
You can level-up this dish with some of these sides:
- Simple green salad, cucumber salad or coleslaw
- Quinoa or rice
- Crusty bread
- Mashed potatoes
How to store and reheat
Make-ahead: Chop vegetables, prep sausage, store separately, and roast just before serving.
Store and reheat: Store the leftovers in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 minutes.
Freeze and reheat: Freeze cooked sausage and vegetables, thaw overnight, then reheat.
More sheet pan dinners
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range turkey sausages from Butcher Box, conveniently delivered to me frozen.
Sheet Pan Sausage and Veggies
Ingredients
- 2 tbsp olive oil, divided
- 4 turkey sausages
- 1 small sweet potato, chopped
- 1 cup brussels sprouts, sliced in half
- 2 medium-sized beets, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 F. Heat 1 tbsp olive oil over medium heat in a large skillet. Add turkey sausages and cook for 5 minutes until browned but not quite cooked in the middle.
- Meanwhile, add veggies to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 20 minutes until veggies are tender.
- Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!
Video
Comments & Reviews
Tara Stevens says
This Sheet Pan Sausage & Root Vegetable Scramble was incredible!
Super easy to make with all the prep work done.
My 10 year old son inhaled it and said was the best I ever made! 🥰
I was going sub with radishes, but they were too far gone in my crisper. The beets I couldn’t reach at the store…so I added 2 carrots.
I also used the sausage that comes already frozen ( Ms Marc Angelo’s- a Canadian brand) and they were absolutely perfect for this meal. 👌
Leslie says
Really enjoyed this! Added in 2 shallots and was lucky to have fresh Rosemary in my fridge. Thanks!
Taylor Stinson says
I’m so happy you enjoyed!
Jennifer says
HI there can you tell me the brand of turkey sausage you use?
Taylor Stinson says
Hi Jennifer – I’m from Toronto, Canada and I buy the turkey sausage from the Longo’s grocery store chain. You can also make your own by mixing together 1 lb ground turkey with 1 tbsp fennel seeds, 1 tsp paprika, 1 tsp onion powder and 1/2 tsp each salt & pepper.
Jessica says
Do you cook the Brussels sprouts or beets before roasting? Someone told me I should blanch the Brussels sprouts but I have never tried either one before.
Taylor Stinson says
You only have to roast them on the one pan, no cook time beforehand is needed 🙂 Just make sure you cut them into small pieces!
Stephanie says
This recipe was really great! I also added sweet onions after reading the comments, but only because I had some already chopped and leftover from another recipe. I was nervous about beets (never had them!), and I’m a brussel sprout hater, but everything came together nicely with the sausage. All of the colors were beautiful, too. Definitely will be using this one again!
Deni says
How small did you chop your sweet potato? Mine was still hard after the 15 min + the 5 mins + 5 extra. Not sure where I went wrong. Thanks in advance!
Taylor Stinson says
Oh no, I’m sorry to hear that Deni! I chopped mine up into about 1/2-inch pieces so they were pretty small. Sometimes oven temperatures can vary and this could also account for them being undercooked.
Paige says
Just made it! Added zucchini to the mix! Love it.
Renae says
Just made this! It was better then expected! Only thing I added was half a sweet onion! Very Good!
Taylor Stinson says
That makes my day Renae, thanks so much for sharing with me!! So glad you liked it 🙂
Daisy DeLapp says
I tried this recipe using Jenny O hot Italian sausages. I added a small sweet onion to the recipe (didn’t have garlic). Oh my! I was looking for something easy, tasty, low calorie and healthy. This dish was all that and some! However, I am curious as to how long it will keep. I want to starting preparing this dish on a Sunday night and take for my lunch a few days during the week. I’ve already shared this recipe with my daughter, sisters and girl pals. I absolutely love this dish!!!
Taylor Stinson says
Aww thank you so much Daisy, so happy you liked it! This recipe should last in the fridge up to 5 days. Hope that helps 🙂